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Loaded Baked Potato Soup

6 -8 servings
10 mins
1 hr.
50 mins
  • 3 lbs. red potatoes
  • chicken stock - (enough to cover potatoes)
  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups half-and-half
  • 4 cups milk
  • 16 oz. Velveeta cheese - melted
  • 3 cans Campbell's Cheddar Cheese soup
  • 2 tsp Black pepper - more or less, to taste
  • 2 tsp Garlic powder - more or less, to taste
  • 1 1/2 - 2 tsp hot sauce
  • 1/2 lb. bacon - cooked and crumbled
  • 1 cup cheddar cheese - shredded
  • Fresh chives - chopped




  • Wash and scrub potatoes. Dry, and dice into 1/2" cubes.
  • Place potatoes in a large pot, cover with chicken stock, and bring to a boil.
  • Boil for approximately 10 minutes, or until they are 3/4 of the way cooked.
  • Drain and set aside.
  • In a large Dutch oven or stock pot, melt butter over MED heat.
  • Add flour and whisk until smooth. Let flour mixture cook about 1-2 minutes.
  • Carefully pour in half and half and milk, whisking constantly.
  • Continue whisking until liquid is smooth and starts to thicken slightly.
  • Add in melted Velveeta cheese and whisk to combine.
  •  Add in the cans of cheddar cheese soup and whisk until everything is smooth.
  • Stir in hot sauce, pepper and garlic powder.
  • Add in boiled potatoes, stir, and place lid on pot.
  • Cook over LOW heat for 30 minutes, stirring occasionally.


To Serve:

  • Top individual servings with a sprinkling of cheddar cheese, crumbled bacon and fresh chives.